Results 61 to 70 of about 15,204 (218)
Endocrinology, Diabetes &Metabolism, Volume 9, Issue 5, September 2026.This prospective observational study evaluated changes in dietary patterns and body composition after 3 months of oral semaglutide treatment in people with Type 2 diabetes. Oral semaglutide was associated with reduced energy intake, salt intake and body fat while preserving handgrip strength.
Mika Sawada +9 more
wiley +1 more source
Opportunities to harmonize postpartum hemorrhage recommendations
International Journal of Gynecology &Obstetrics, EarlyView.
George Justus Hofmeyr +4 more
wiley +1 more source
Food Biomacromolecules, Volume 3, Issue 3, Page 444-465, September 2026.Bidirectional interactions between food‐derived sensory compounds, gut sensing and microbiota, host physiological feedback, and metabolite production within the food matrix collectively shape sensory perception, microbial dynamics, and metabolic health.
Mohammad Nazrul Islam Bhuiyan
wiley +1 more source
A simple near-capacity concatenation scheme over MISO channels [PDF]
, 2009 This paper proposes a capacity-approaching, yet simple scheme over a multiple-input single-output (MISO) wireless fading channel, which is very common in the downlink of a cellular system.
Nguyen, Ha H. +7 more
core +1 more source
PEMBUATAN MISO DENGAN MEMANFAATKAN EDAMAME (KAJIAN KONSENTRASI KOJI DAN SUHU INKUBASI)
Jurnal Pangan dan Agroindustri, 2013 Miso adalah bahan masakan yang berasal dari Jepang yang terbuat dari fermentasi rebusan kacang kedelai dicampur dengan beras dan garam. Miso belum diproduksi di Indonesia sehingga mempunyai potensi untuk dikembangkan.
Riris Wahyuhapsari +1 more
doaj
Food Science &Nutrition, Volume 14, Issue 9, September 2026.This review demonstrates essential quality assessment metrics for monitoring product stability and identifying the major causes of post‐harvest deterioration of seaweed. It evaluates common and advanced preservation techniques for their ability to extend shelf life while maintaining nutritional value, microbiological safety, and sensory quality.
Shanjida Islam Shikha +2 more
wiley +1 more source
A Sustainable Approach for the Use of Plant Proteins as Functional Ingredients in Dairy Alternatives
Food Science &Nutrition, Volume 14, Issue 9, September 2026.Plant proteins in dairy alternatives. ABSTRACT The increasing global demand for sustainable and health‐promoting foods has positioned plant‐based proteins as key components in the development of dairy alternatives. This review critically examines plant protein sources: legumes, cereals, pseudocereals, oilseeds, and nuts not merely by composition, but ...
Boutheina Ben Akacha +9 more
wiley +1 more source
CyTA - Journal of FoodThe design and development of healthy foodstuffs and the adoption of circular strategies are crucial for the food industry. This research focuses on the revalorization of artichoke by-products from the canning industry by proposing an additive-free ...
Idoya Fernández-Pan +3 more
doaj +1 more source
A COMPARISON OF TWO MODAL ANALYSIS METHODS: AN IMPACT HAMMER VERSUS LASER VIBROMETRY
Acta Polytechnica, 2020 This paper presents a comparative experimental-analytical study on the performance of Multi-Input Single-Output (MISO) and Single-Input Multi-Output (SIMO) techniques to identify the modal properties of a cantilever beam.
Jakub Krejčí, Petr Beneš
doaj +1 more source
A Perspective of Soy Isoflavones on Analytical, Biological, and Chemical Attributes
Legume Science, Volume 8, Issue 3, September 2026.ABSTRACT This review covers key aspects of soybean (Glycine max), with a particular focus on its isoflavone content and biological properties. Soybeans maintain their position as both a nutraceutical and a pharmaceutical crop, with a broad range of dietary items used worldwide, including soy milk, fermented soy products, and various dietary supplements.
Sristy Suman +4 more
wiley +1 more source